January 17, 2016

Slow Cooker Ham and Beans

"The Mr. " has been asking me to make him ham and beans for years and years.  He used to eat it growing up and I had never had it.  Honestly, it didn't sound that great to me, so I never made it.

BUT, we cooked a ham for Christmas and he made sure we froze the ham bone, so I could finally make him ham and beans.  I looked up quite a few recipes, before deciding on this one.  The brown sugar is what sold me.  
I ended up loving this.  Who knew something with so few ingredients and simple ingredients could be so delicious.   The ham got so tender that it just fell apart and shredded beautifully and the flavor was outstanding.  

Every recipe I looked up seemed to serve this with cornbread, so that is what I did.  This was fantastic and every time I make ham from now on, you better bet that I will be saving the bone.

Slow Cooker Ham and Beans
adapted from: Mommy's Kitchen 
(Printable Recipe) or (Printable with Picture)

1 lb. (16 oz.) dried Great Northern Beans
1 meaty ham bone and leftover ham (around 1 - 1 1/2 lbs.)
3/4 c. chopped onion
salt and pepper, to taste
water, enough to cover the beans
3-4 Tbl. light brown sugar

Sort the beans for any pebbles and rinse them under cold water.  Place beans in a large bowl and cover them with water.  Allow to soak overnight.  In the morning, drain the beans and add them to the slow cooker.  Add the ham bone and leftover ham, chopped onions, some pepper and enough water to cover the beans by about 2-inches.  Cover and cook on high for one hour, then reduce to low and cook for four more hours or until beans are tender.

When beans are tender, remove some of the liquid and discard.  I removed about 2 cups, but it will depend on how thick or thin you want the beans to be.  Remove the ham bone.  Shred the ham that has fallen off.  Stir in brown sugar, to taste.  Taste and season with salt and pepper, if needed.  Serves 6 or so people.  


  1. We LOVE ham and beans - true Southern staple. However, we use pinto beans. I'm sure the white beans are good too, but you should give it a try with the pintos. :) We also like a side of shredded hashbrowns (cooked in lots of butter, of course) and ketchup with ours.

    1. Pinto beans would be fabulous . . . mmm and hashbrowns, yum!!! I love a LOT of ketchup on my hashbrowns.

  2. A great and new dish from the familiar ingredients. I will cook for my family.


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